Eat Like a Yogi

All seasons

Mushroom lettuce cups

I might not be as evolved as the rest of you, because I still like to eat with my hands. Or maybe that’s just a way of getting in touch with the sensuousness of a meal. I don’t know. But I do know that my favorite foods need no utensils—just a lot of napkins.

These mushroom cups definitely fit into this category. If you’re doing it right, you will end up with crumbling lettuce cups and scraps of mushroom and garnishes all over your hands, plate, and face.

Beware: this experience of getting in touch with your carnal nature might unleash greater forces within. Don’t say I didn’t warn you.

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Mushroom lettuce cups

Prep

Cook

Total

Yield 8-10 cups

Ingredients

  • 1 T grapeseed oil
  • 1 T sesame oil
  • 1 lb. mushrooms, wiped clean and sliced
  • 2 T soy sauce
  • 1 tsp. flavored vinegar (see below)
  • 8-10 lettuce leaves (romaine, butter, and leaf lettuce all work well)

Garnishes (all optional—pick your favorites):

  • 1 lime, cut into small wedges
  • ½ cup chopped salted peanuts
  • ½ cup chopped mint and/or basil
  • ½ cup fried onions
  • ½ avocado, sliced
  • ½ cup grated carrots
  • Hot sauce

Instructions

  1. Heat the oils together over medium heat and add the mushrooms and soy sauce.
  2. Sauté the mushrooms for 10 minutes or so, until they are soft and fragrant and all of the liquid is absorbed or evaporated.
  3. While the mushrooms cook, prepare your lettuce leaves and garnishes.
  4. When the mushrooms are done, turn off the heat and add a teaspoon of coconut, apple cider, or rice vinegar, and serve.

Notes

Do not—never ever—wash your mushrooms. They will get slimy and gross. Instead, just wipe them off with a dry cloth and slice off the bottom off the stem, if it's dirty.

Mushroom cups make a nice appetizer as they're light and interesting and keep well, even if they sit for a little while. If you serve them as an appetizer, use the center (smaller) lettuce leaves and make each one bite-sized.

If you serve these as a meal, they can be assembled in advance or at the table. I like to serve them at the table with all of the garnishes, so everyone can make their own based on what they like. Plus, it's fun!

This dish can be easily adapted as a salad, too. Same ingredients, mixed up, and dressed with lime juice, olive oil, and maybe a tiny touch of agave.